@media (max-width: 1200px) { }body .novashare-buttons.novashare-inline .novashare-button-icon { width: 100%; }body .novashare-pinterest-image{display:block;position:relative;margin:0;padding:0;line-height:0}figure>.novashare-pinterest-image{height:100%;width:100%}body .wp-block-image .novashare-pinterest-image+figcaption{display:block}body .novashare-pinterest-image-button{opacity:0;transition:.3s;position:absolute;height:18px;max-height:18px;width:auto!important;padding:10px;cursor:pointer;background:#c92228;color:#fff;font-size:16px;line-height:18px;z-index:1;text-decoration:none;box-sizing:content-box;top:10px;left:10px}body .novashare-pinterest-image-button:hover{background:#b51f24}body .novashare-pinterest-image-button:visited{color:#fff}body .novashare-pinterest-image:hover .novashare-pinterest-image-button{opacity:1}body .novashare-pinterest-image-button svg{width:18px;height:18px;vertical-align:middle;pointer-events:none}
“Spongy Syrupy Rasgullas are heaven. You can make them easily at home with ingredients which you already have on hand. Perfect dessert to brighten up your diwali or any festive occasions”
TABLE OF CONTENTS
Bengali Rasgulla Recipe
Rasgulla one of the famous sweet and many of us favorite sweet in the world. It is a sweet which is made with chena and shaped into balls and then these balls are boiled in sugar syrup, so the syrup just goes into the balls and make it super spongy and juicy.
Super simple Rasgullas can be made in few steps.
To be frank, i am not a big fan of rasgullas. like them in rasmalai. I already have a recipe for rasgullas in my blog, that is made in pressure cooker. I wanted to share a new post with new pictures. So I decided to make a post on rasgulla made in pot. When I made this i was totally surprised that it looked amazing and tasted so yummy.
Making Rasgulla is so easy if you follow my steps, the ratio and procedure is very important. The main thing is to get the chenna right, i have posted step wise picture for how to make chenna. Soft chenna results in a soft and spongy rasgullas. And also the consistency of sugar is also important. Please follow my measurements so you will get no fail spongy rasgullas each time.
CHECK OUT MY RASMALAI RECIPE
1) Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
2)Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don’t over cook the chenna. Else it will get hard and rubbery.
3)Wash the chenna made in cold water to remove the sourness.
4)Knead the paneer really well till it is soft and smooth. You can use a food processor. But the dough has to be soft and smooth.
5) Roll the balls till no cracks are found.
6)Get the sugar syrup perfect for cooking. I use 2 cups sugar and 5 cups water.
7)Use larger pan to cook the rasgullas. It expands a lot.
8)You can add any flavour to the syrup like cardamom, saffron, kesar.
9)Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.
Don’t worry if your rasgullas are not perfect, you can always use them to make rasmalai.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Give this a try and let me know how it turned out for you.
Rasgulla Recipe | How to Make Bengali Rasgulla Recipe
Spongy Rasgulla can be made at home very easily. This rasgullas are not only delicious but are super simple to make with few tricks.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }
Ingredients
Instructions
Video
[embedded content]
Notes
1) Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
2)Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don’t over cook the chenna. Else it will get hard and rubbery.
3)Wash the chenna made in cold water to remove the sourness.
4)Knead the paneer really well till it is soft and smooth. You can use a food processor. But the dough has to be soft and smooth.
5) Roll the balls till no cracks are found.
6)Get the sugar syrup perfect for cooking. I use 2 cups sugar and 5 cups water.
7)Use larger pan to cook the rasgullas. It expands a lot.
8)You can add any flavour to the syrup like cardamom, saffron, kesar.
9)Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.
Nutrition Facts
Rasgulla Recipe | How to Make Bengali Rasgulla Recipe
Amount Per Serving (1 g)
Calories 170
* Percent Daily Values are based on a 2000 calorie diet.
Rasgulla Step by Step
 |
| Take milk in a pot |
 |
| Now it is completely curdled, you can see a light greenish kind of water has separated, this is the correct stage |
 |
| Now take sugar in a big pot, it should be big enough to hold the rasgullas because those tiny balls will expand three times in volume |
 |
| Once it is cooked, and the rasgulla has increased in volume..take it off the heat and let it sit for 15 mins |
Source: Yummy Tummy
